Best 2 Upside Down Fruitcake Recipes
Indulge in the delectable Upside-Down Fruitcake, a classic dessert with a delightful twist. This traditional cake is characterized by its stunning presentation, with succulent fruits arranged at the bottom of the pan and baked until golden brown, creating a vibrant and flavorful topping. The moist and tender crumb of the cake harmonizes perfectly with the caramelized fruits, offering a symphony of textures and flavors in every bite. This versatile recipe includes three variations to suit various preferences and dietary restrictions: a traditional version bursting with candied cherries, a gluten-free alternative for those with dietary sensitivities, and a boozy rendition infused with rum for a touch of sophistication. Whether you're a seasoned baker or a novice in the kitchen, this Upside-Down Fruitcake promises an unforgettable dessert experience that will impress your family and friends.
Here are our top 2 tried and tested recipes!
UPSIDE-DOWN FRUIT CAKE
Whatever your perception of fruit cake is, turn it upside down and inside out, because this is not the rock-hard loaf that's been passed around since times eternal. This version includes all the best of the classic ingredients-brandy, dried fruit, nuts, molasses and warming spices-just rejiggered into a cake that's soft, tender-crumbed and completely irresistible, if we do say so ourselves. It begins by combining dried cherries, apricots and pecans with melted butter and brown sugar. These ingredients go into the pan first and get topped with batter, because this fruit cake is also an upside-down cake. When it's turned out of its pan, the fruits and nuts are glossy, gooey and caramelized, which makes this cake so pretty that it really only needs a dollop of whipped cream to be complete. If you're ready to turn tradition on its head, give this modern take on fruit cake a try!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line bottom with cooking parchment paper.
- In medium bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the water until well blended. Stir in dried fruit and pecans to coat evenly. Pour into pan, and spread in an even layer; set aside.
- In small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In large bowl, beat 1/3 cup softened butter and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, about 1 minute or until fluffy. Beat in molasses. Beat in eggs, one at a time, until smooth. In small bowl, mix milk and brandy. On low speed, beat in one-third of the flour mixture, then half of milk mixture, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Pour and spread batter over dried fruit mixture in pan. Tap cake pan on counter 2 to 3 times to eliminate air bubbles from batter.
- Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes before serving.
- Cut into wedges. Store loosely covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 90 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 32 g, TransFat 1/2 g
UPSIDE-DOWN FRUIT CAKE
Provided by Jane Hornby
Categories Cake Dessert Bake Kid-Friendly Plum Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Use a little butter to grease a 9-inch round springform pan, then line the base with parchment paper. Wrap the base of the pan with aluminum foil.
- Halve and pit the plums, then cut each half into 3 wedges. Toss them with 4 tablespoons light-brown sugar.
- Arrange the fruit in the bottom of the pan in neat rings. They must be in a single layer. Make sure you add all the sugar.
- Put the butter in a mixing bowl with the dry ingredients, sour cream, eggs, and almond extract.
- Use an electric mixer to beat everything to a smooth, fairly thick cake batter. Spoon the batter on top of the fruit, then smooth the top. Bake until the cake is golden and has risen, 55 minutes to 1 hour. A skewer should come out clean when inserted in the center. Run an icing spatula or table knife around the edge of the pan to loosen the cake, then let cool on a cooling rack.
- Serve the cake warm. If you need to reheat it, cover it loosely with foil and warm in a low oven for 15 minutes.
Tips:
- For the best results, use a bundt pan with a capacity of 10 cups or more.
- Make sure to grease and flour the pan thoroughly before adding the batter.
- Allow the cake to cool completely before inverting it onto a serving plate.
- If you are using fresh fruit, be sure to pat it dry before adding it to the batter.
- For a more decadent flavor, you can use a combination of light and dark brown sugar in the batter.
- You can also add a teaspoon of cinnamon or nutmeg to the batter for a warm spice flavor.
- If you are using dried fruit, be sure to soak it in warm water for 30 minutes before adding it to the batter.
- Be careful not to overmix the batter, as this can result in a tough cake.
- Bake the cake for the full amount of time specified in the recipe, or until a toothpick inserted into the center comes out clean.
Conclusion:
Upside-down fruitcake is a delicious and festive dessert that is perfect for any occasion. With its moist and flavorful cake and its colorful topping of fruit, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this upside-down fruitcake recipe a try.
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